This Italian chickpea soup is loaded with nutritious ingredients and comforting flavors! It’s also budget-friendly and incredibly easy to make.

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This Italian Chickpea Soup (or Italian garbanzo bean soup, if you’re in the U.S.) is the easiest thing ever to whip up on a busy night.
It’s cozy, wholesome, and perfect for a simple family dinner, especially since we’re using canned chickpeas — no soaking or extra prep needed!
I love how it all comes together in one pot with veggies like carrots, celery, fennel, and zucchini.
It’s exactly what I need on a weeknight when I want something filling and healthy without standing over the stove for hours.
Why you’ll love this Italian chickpea soup
- It’s packed with classic Italian flavors that’ll make you feel like you’re dining in a little trattoria.
- It’s totally budget-friendly since it’s made with simple pantry staples and fresh veggies.
- It’s loaded with wholesome veggies and protein-packed chickpeas, so it’s super nourishing and satisfying.
What you’ll need
Olive oil — A quick glug at the start to bring out the flavor of the veggies.
Onion, carrot and celery — This is that classic soup base trifecta; I chop them small so they get soft and sweet right away.
Fennel — I’m also adding some chopped fennel for that light anise touch and subtle sweetness.
Garlic — Just a couple of finely chopped cloves is enough to give a warm, garlicky undertone without taking over.
Fresh rosemary — I chop it finely so it disperses evenly and doesn’t leave big, pokey bits in the soup.
Tomato paste — A spoonful for a subtle tomato kick without drowning everything else out.
Zucchini — Toss it in toward the end so it stays tender yet still holds a bit of crunch.
Chickpeas — Canned chickpeas are my lifesaver; they bring protein to any soup with zero hassle.
Vegetable stock — I go for a low-sodium one so I can control the salt and let the veggies shine.
Kale — Shred it and stir it in at the last minute so it keeps its color and a little bite.
Parmesan cheese — A handful of freshly grated Parmesan on top instantly makes this soup feel special.
Pro tip
If you’re craving a smooth, velvety texture, blend the entire soup (before adding the Parmesan) until creamy, then stir in the cheese at the end for extra richness.
How to make Italian chickpea soup
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Warm the olive oil in a large pot over medium heat, then add the onion, carrot, celery, and fennel. Cook for 5-6 minutes until they start to soften.
Stir in the garlic and rosemary, let them cook for about a minute, then mix in the tomato paste for another minute.
Add the zucchini, chickpeas, and bay leaf, pour in the vegetable stock, bring it to a gentle boil, then lower the heat and simmer for 10-15 minutes.
Remove the bay leaf, then use an immersion blender to partially puree the soup for a creamier texture.
Stir in the Parmesan and shredded kale, letting the kale wilt for a couple of minutes. Serve hot, with extra Parmesan if you like.
Substitutions and variations
- Make it vegan — skip the Parmesan or use your favorite vegan cheese alternative for a fully plant-based soup.
- If you’re not a fennel fan, leeks or additional celery bring a similar mild sweetness without the anise flavor.
- If you’re out of chickpeas, white beans (like cannellini or Great Northern) fit right in and still give you that hearty texture.
Recipe tips and notes
- If you like a chunkier soup, simmer it uncovered a bit longer and skip the blending step.
- You can easily cook your own chickpeas from scratch; start with about 1 cup of dried chickpeas, soak them overnight, then simmer until tender, which should give you about the same amount as two 14-ounce cans.
- Always give your soup a final taste and add a pinch more salt, pepper, or even a squeeze of lemon.
What to serve with Italian chickpea soup
- Crusty bread or garlic bread
- Focaccia or breadsticks — try my Crispy Rosemary Focaccia!
- A sprinkle of extra Parmesan or a drizzle of olive oil on top
Leftovers and storage
- Store: Let the soup cool down, then pop it into an airtight container and keep it in the fridge for up to 4 days.
- Reheat: Gently warm it on the stovetop or in the microwave, and if it looks too thick, add a splash of water or extra stock.
- Freeze: The soup will keep well in a freezer-safe container for up to 3 months—just thaw it overnight in the fridge and heat it up when you’re ready.
If you’ve tried this Italian chickpea soup recipe, please rate it and leave a comment below! I’d love to hear how it turned out.
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Italian Chickpea Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2-3 celery stalks, diced
- ½ fennel bulb, diced
- 2 large garlic cloves, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon tomato paste
- 1 medium zucchini, sliced
- 2 cans (14 oz / 400 g) chickpeas, drained and rinsed
- 1 bay leaf
- 6 cups (1.5 l) vegetable stock
- 2 cups (40 g) kale, shredded
- ⅓ cup (30 g) Parmesan cheese, grated
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrot, celery, and fennel, and cook for 5-6 minutes until they begin to soften.
- Stir in the garlic and rosemary, cooking for another minute until fragrant. Then mix in the tomato paste and let it cook for one more minute to deepen the flavor.
- Add the zucchini, chickpeas, and bay leaf, then pour in the vegetable stock. Bring it all to a gentle boil, lower the heat, and let it simmer for 10-15 minutes.
- Stir in the Parmesan cheese and shredded kale and let it wilt for a couple of minutes.⅓ cup Parmesan cheese2 cups kale
- Serve hot with some extra freshly grated Parmesan on top if you like.Salt and freshly ground black pepper to taste
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
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